固形麹と液体麹に就て
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概要
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In Japan, the application of the submerged cultures of Aspergillus oryzae and black Koji mold strains to the alcohol industry has lately become prevalent accompanied with the old koji or moldy bran process. The present studies were carried out to investigate the differences between the both processes with a special reference to metabolism and the enzyme production of the molds. 1. For the purpose of the accurate estimations of the mold weight and the metabolized products in Koji process, a model, “Asbestos Koji metho” was deviced, in which the same culture solution as used in the submerged culture was applied by soking asbestos with the solution. 2. Two strains belonging to Asp. oryzae and a strain of the black Koji mold group were used in the experiments. The yields of the mycelium in the submerged process were generally a little higher than those of the Koji processes. 3. The crude protein content of the mycelium was always higher in the earlier growth phase in the both processes. The autolysis of the mycelium wal apparently more intensive in the submerged process. 4. The amylase production per cc of the medium or per g of the mycelium was markedly higher in the Koji-process than in the submerged. The amylase producing ability was revealed to have little corelation with the weight of the mycelium produced.